Blackened padron peppers and good sea salt are a perfectly good meal in themselves, and some might say not to mess with a classic, but we think this version with roasted grapes and grape ajo blanco is really something special. It might not be to everyone's tastes, but the mellow sweetness of the grape and the creamy sauce – made with soaked bread, garlic, almonds and sherry vinegar – is certainly an intriguing combination, and one we find ourselves returning to often when the sun comes out.

On the hunt for a new quick and easy weeknight meal? Look no further – this roasted broccoli number is dead simple to put together, and only takes an hour or so from start to finish (less if you make a big batch of the tomato sauce and keep it in the freezer!) Tomato, hazelnut and tahini is a tried and tested combination in the Middle East – just throw a pile of crispy roasted broccoli on top and you have a hearty meal in mere minutes.

Vegan food is often about making the most of simple things; this recipe is, at heart, about the combination of three simple ingredients – green beans, potatoes and almonds – that work together in perfect harmony. The addition of chermoula – a herby condiment from North Africa – lifts everything with grassy freshness and the sharpness of preserved lemon.

Making pasta doesn't have to be a chore, nor does it have to contain eggs; this pasta recipe takes inspiration from the south of Italy where pasta is made with just semolina and water. Hand-rolling your pasta is a doddle, and from there you can conjure up a sauce with the simplest of ingredients – some fresh fennel, cherry tomatoes and peas straight from the freezer! One of our all time favourite bowls of food, vegan or otherwise.

This vegan take on a British classic ticks all the boxes – there's sweetness from the apricots, an earthy tang from pickled turmeric root and raisins and then a bit of warmth from roasted cauliflower, which has been marinated in coconut yoghurt and spices. This makes a fantastic summer lunch, but it's even better if you're planning on having a few friends round for a big vegan feast.

There's no doubt that tofu still divides opinion, even amongst vegans. We've all been left a bit cold by a bland lump of tofu in the past, but it doesn't have to be this way – by pressing and drying your tofu properly, you can get a fantastic crispy texture on the outside that transforms your dishes. Just combine with a simple teriyaki marinade, a cucumber pickle to cut through the richness and some fresh garnish and you have a meal that is as delicious as it is nutritious.

Carrots are one of those vegetables that many of us routinely give the cold shoulder to, perhaps the result of having to eat bland, over-boiled carrot sticks at school. Next time you have a spare bag of carrots lurking in your salad draw, spare a thought for this recipe and roast them with lots of oil, salt and cumin – we think you'll be more than pleasantly surprised by the results.

Watermelon is another beloved summer treat – a fantastic way to cool off in the heat of the sun. Visit Mexico and you'll find the locals often eat their watermelon with salt and chilli; Mexicans – being well acquainted with both watermelon and extreme heat – realised long ago that salt and chilli actually emphasises watermelon's fresh, juicy qualities. We took that idea and ran with it, adding bags more freshness with cucumber, lime and mint, and a bit of crunch from toasted almonds. A fantastic summer side.

This vegan tarte fine is a great way to salvage peaches that aren't quite ripe enough to eat; they'll soften up nicely in the oven as they bake on a bed of vegan, dairy-free almond crème pâtissière. Anyone who has made their own puff pastry will know that not only does it contain massive amounts of butter, but it's also a huge faff; shop-bought versions are neither and still perfectly good. A few lavender flowers finish this off nicely, but be careful not to overdo it – lavender gets rather overpowering in large quantities.